Scientists Discover Taking an Anti-Inflammatory Probiotic Can Stop Cancer Cells in Their Tracks

Different types of gut bacteria may be able to inhibit the development of cancer , suggests new research conducted in the University of California, Los Angeles

In the peer-reviewed article PLOS ONE , the research was published. It provided evidence showing that certain strains of anti-inflammatory , beneficial, gut bacteria can slow or even completely stop the development of some types of cancer.

Researchers, during the study, found that the beneficial gut bacteria reduced gene damage and inflammation, which is significant as both of these factors are caused by cancer.

Previous research by Robert Schiestl show evidence of a relationship between gut bacteria and the inhibition of cancer development. The more recent one focused on how this relationship occurs.

Both studies had ataxia telangiectasia, a neurological disorder , which is associated with susceptibility to cancers such as lymphomas , leukemia, and others.

Researchers split up the mice into two groups. They gave one group only anti-inflammatory , beneficial bacteria and gave the other group a mix of inflammatory and anti-inflammatory bacteria which would normally be found in the intestines.

The cancer took a significantly longer time to develop in the mice that were given only beneficial bacteria compared to the mice that were given both ,found the researchers.

Researchers during the more recent study,analyzed the metabolites found in feces and the mice’s urine .They found that the mice who were given only beneficial bacteria produced metabolites that are well known for preventing cancer. They found that these mice had a more efficient oxidative metabolism, and that both of these factors contribute to the cancer-preventative effects of beneficial gut bacteria.

Schiestl believes that this evidence may provide people with a non-invasive , natural way to prevent cancer, as some of the beneficial bacteria that was tested can be found in many food products, Lactobacillus johnsonii.

Schiestl said“It is not invasive and rather easy to do,” . “Since it is a Lactobacillus strain, it makes excellent yogurt, kefir, kombucha and sauerkraut.”